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A stack of cast iron skillets in various sizes.
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5 from 1 vote

How To Season A Cast Iron Skillet

Cast iron skillets are a wonderful non-stick pan that will last generations when cared for and seasoned properly.
Prep Time10 minutes
Active Time1 hour
Total Time1 hour 10 minutes
Author: Laura Ascher

Equipment

Materials

  • Oil any high smoke point oil will work
  • Soap only if your skillet is new or completely unseasoned

Instructions

If you’re just reseasoning a cast iron skillet that has an existing season, skip to step 3.

  • With your new cast iron skillet, start by washing well with warm soapy water. Washing cast iron with soap is typically bad practice, but since this one is new and we are about to season it, a quick clean will not hurt anything.
  • Pat dry with a clean towel, making sure the skillet is completely dry before continuing.
  • Using an oil with a high smoke point, such as coconut oil, lightly coat the entire skillet. Be sure to coat inside and out, including the bottom and handle. Wipe off any excess oil with a paper towel.
  • In a preheated 400°F oven, place the skillet upside down on the center rack. Position a large baking sheet or strip of aluminum foil on a rack below it to catch any oil drops. Bake for 1 hour.
  • Let the skillet cool in the oven. After turning off your oven, leave the skillet inside to cool gradually. Doing this helps the seasoning set properly, giving a better season. Once cool, your skillet is ready to use. Even after seasoning, the non-stick aspect gets better the more it is used so enjoy it often!

Notes

  • If your skillet has a wooden handle, you cannot use this oven method.
  • Do not season enameled cast iron.
  • Never season a dirty skillet! It must be completely clean and dry for the seasoning to adhere.
  • You only need a very thin layer of oil. Using too much oil can create a sticky finish instead of a nonstick one!
  • Avoid cooking acidic foods like tomatoes or vinegar-based dishes right after reseasoning. They can strip away your fresh layer of seasoning, putting you right back at square one.
  • After each use, apply a thin layer of fresh oil to the inside of the skillet to prevent rust in storage.